40 oz jackfruit (1.1 g), 2 cans in brine or water, drained
½ medium yellow onion, sliced
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
½ cup low sodium vegetable broth (120 mL)
½ orange, juiced
½ lime, juiced
corn tortilla, for serving
guacamole, for serving
black bean, for serving
corn salsa, for serving
pico de gallo, for serving
Nutrition Info
Calories 263
Fat 5g
Carbs 55g
Fiber 3g
Sugar 4g
Protein 1g
How to Make It
1. Step
Cut each piece of jackfruit in half, then transfer to a slow cooker.
2. Step
Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
3. Step
Cover and cook on high for 3 hours or low for 6 hours.
4. Step
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
5. Step
Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
6. Step
Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
7. Step
Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
